Pumpkin Pie Twists
These pumpkin pie twists are a quick fall treat made with crescent roll dough, spiced pumpkin filling, and a sprinkle of cinnamon sugar.
They bake in about 10 minutes, so you can make them for an after-school snack, a holiday brunch, or dessert when you want something warm without baking a whole pie.
The filling goes on in a thin layer before the dough is folded, cut, and twisted.
Save any extra pumpkin mixture for dipping, or serve the twists with whipped cream or cream cheese frosting.
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Why You’ll Love These Pumpkin Pie Twists
- They’re fast. Only 10 minutes of prep and 10 minutes in the oven — perfect for a weeknight treat or a last-minute addition to your fall table.
- Minimal ingredients, maximum flavor. A can of crescent rolls does the heavy lifting, so you’re not pulling out a dozen bowls and mixers.
- That cinnamon-sugar finish. Brushed with melted butter and dusted in cinnamon sugar, every bite has that classic pumpkin-spice-latte-meets-pastry vibe.
- Dippable. Save your leftover pumpkin filling and use it as a dip, or go all in with whipped cream or cream cheese frosting for serving.
Ingredients You’ll Need
- Crescent rolls: One 8-count can forms the dough for the twists.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling.
- Brown sugar and pumpkin pie spice: These make the sweet, spiced filling.
- Butter and cinnamon sugar: Brush and sprinkle them on top before baking for a golden finish.
How to Make Pumpkin Pie Twists
- Mix the pumpkin filling while the oven heats.
- If you’d like some for dipping, set it aside now, before you start spreading it on the dough.
- Unroll the crescent dough into a rectangle on a cutting board. That way, you can use a pizza cutter later without cutting through the parchment on your baking sheet.
- Spread a thin layer of filling over one half of the dough, then fold the other half over it. Too much filling can squeeze out when you twist the strips.
- Cut the folded dough into 10 strips and gently twist each one a few times.
- Place them on a parchment-lined baking sheet with room between them to puff up.
- Brush with melted butter, sprinkle with cinnamon sugar, and bake until golden brown.
- Let the twists cool slightly before serving.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
What to Serve with Pumpkin Pie Twists
These are especially good warm. I think they’d be so good dipped in pumpkin cheesecake dip — the cinnamon sugar on the twists and the creamy dip are a great combination. You can also serve them plain, with reserved pumpkin filling, whipped cream, or cream cheese frosting.
More Easy Fall Recipes to Try
If you have pumpkin purée left in the can, try my 2-ingredient pumpkin cookies next. For more ideas, browse my pumpkin recipes or these fall snacks for kids. My pumpkin dump cake is another easy dessert to make for a fall gathering.
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Pumpkin Pie Twists
Ingredients
- 1 can crescent rolls
- 1 can crescent rolls 8 count
- ½ cup pumpkin purée
- ½ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 tablespoon butter melted
- 1 tablespoon sugar + 1/2 teaspoon cinnamon for cinnamon sugar
Instructions
- Preheat your oven to 375°.
- Prep a sheet pan with parchment paper; set aside.
- In a small bowl, mix together the pumpkin purée, brown sugar, and pumpkin pie spice.
- Lay out your crescent rolls on a cutting board into one large rectangle. (I like using a cutting board for this step instead of the sheet pan, so I don’t cut the parchment paper later with my pizza cutter.)
- Spread a thin layer of the pumpkin mixture over the left side of the crescent dough. Fold the right side over the left to cover the filling.
- Using a pizza cutter, cut into 10 long strips.
- Gently lift each strip off the cutting board and twist it about four times before placing it on the parchment paper. Leave enough room between twists for them to rise while baking.
- Brush each twist gently with melted butter and sprinkle with cinnamon sugar.
- Bake for 8–10 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving warm. Enjoy with leftover pumpkin mixture for dipping, or with whipped cream or cream cheese frosting!
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